roasted peaches and raspberries with crumb topping

byheather burschonAugust 12, 2015

I’m a peach freak. I love them sooooo much. They are probably my favorite fruit? Let me pause and make sure this feels true. Hmmm. Yes, peaches are at the top. But you won’t find us desperately eating a hard tasteless peach in January. Who can do that?

Come August? I’m daily making my way to the peach section to see if the beloved seasonal Colorado peaches are still being stocked. If so, 8 go in the cart. I just realized I get about 8 every time. Do you have a number? I don’t want a crate, I don’t even want a dozen. I would then have to mourn at least 1 going bad. But 8 this family can do justice to, in a 24 hour period.

Now Ev, who by the math above has had the chance to eat peaches 4 weeks out of her 4 year old life, is catching on to this peach thing and that makes 5 of us eating 8 peaches. Wait, I’m thinking my number better go up to 10, yes?

If there is any food that is worth waiting for and repeatedly visiting the grocery store, it’s the peach.

While I love to eat them with cream on top, I do love a roasted warm peach situation. This crumble has been my go-to at least once a year.

What I love about this kind of dessert are the options. It can be light or large – serve a half or whole peach per person. Make it gluten free like I did here, or use regular flour if that’s what you have and can tolerate.

Even last summer, I decided to throw peaches, raspberries, cinnamon and clarified butter from this recipe in a pan as a post-Whole30 experiment. It was yummy in a Whole30 kind of way. Wink wink.

IF you somehow manage to have leftovers, this concoction in a bowl would be my breakfast dream that rarely comes true.

This is not my reality today but since peaches are on my mind (and Tim was doing the football carpool this morning), I just texted him one little bitty request.

Sooner than soon we’ll all have to move on, but for now, here is one of our favorites!